Jícama, Beet, and Árbol Chile Slaw

Name: Jícama, Beet, and Árbol Chile Slaw
Yield: serves 6
Ingredients: 1/4 cup soy sauce; 3 tablespoons fresh lime juice; 1 tablespoon toasted sesame oil; 2 teaspoons balsamic vinegar; 1 tablespoon sugar; 1 fresh árbol chile, stemmed, seeded, and cut into rings; Salt and freshly ground black pepper; 2 cups shredded peeled jícama (from 1 small jícama); 3 medium raw beets, peeled and shredded; 1 cup thinly sliced peeled seeded cucumber

December 20, 2011

Jícama, a Mexican root vegetable with the crispness of a raw potato, but with a sweeter taste, adds great crunch to this simple salad, which gets a lift from the unexpected addition of soy sauce and sesame oil to the dressing. My great-grandmother used beet coloring as lipstick and as blush. Here I add beets not only for their vibrant color but also for crunch.

Recipe notes

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